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Rosemary Roasted Fig Yoghurt Bowl

By Kaya Kozanecka

You haven’t known breakfast indulgence until you’ve slow-roasted a fig with rosemary.

Sticky, jammy, and collapsing into itself, the seasonal fruit softens under heat, infused with an earthy, herbal perfume.

Here, they're spooned warm over a thick cloud of Greek yoghurt blended with Organised, transforming breakfast into medicine. A creamy, bioavailable matrix of fat-soluble vitamins, growth factors, and peptides that feed the gut lining, support hormonal harmony, and nourish every cell from within.

Serves 1

Ingredients

2-3 figs
A generous drizzle of raw honey
A few sprigs of fresh rosemary
150g organic Greek Yogurt
2 tbsp Organised

Method

Add the figs to a baking tray and generously drizzle with the raw honey. Pull apart the rosemary leaves and add sprinkle them on top of the figs.
Roast in the oven at 180 degrees Celsius for 15-20 minutes until the figs look really jammy.
In the meantime mix the yogurt with Organised until well combined. Add the figs on top of the figs and served drizzled with some extra honey on top (optional).

Published on: September 21, 2025

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Organ Stuffed Peppers

One of the easiest ways to start adding organ meats into your diet, especially if you’re new to them, is to slip them into meals you already love. That way, the flavour blends in seamlessly, and you still get all the benefits. Stuffed peppers are a great example. They’re hearty, cheesy, and familiar, and in this recipe, the classic beef filling gets a quiet upgrade with a nutrient-rich organ blend (plus collagen and colostrum). You won’t taste the difference, but your body will thank you for the extra nourishment. Fresh basil keeps things bright, mozzarella melts into a gooey blanket on top, and the whole thing comes together as a hearty, wholesome dinner with a subtle nose-to-tail upgrade Serves 3 Ingredients 3 bell peppers, seeds removed and cut in half 1 white onion, finely chopped 1 stick of celery, finely chopped 500g organic grass fed beef mince 2 tbsp Italian style dried mixed herbs 2 garlic cloves, crushed 3 tbsp tomato puree 250g fresh cherry or vine tomatoes, chopped 2 tbsp Organised 1/2 mozzarella ball, sliced A generous handful chopped basil Extra virgin olive oil for cooking Salt & pepper to taste Method Add the pepper halves to a large baking tray and drizzle with some olive oil, salt and pepper. Roast in the oven at 200 degrees Celsius for about 20 minutes until they have soften but still with a bite. Remove from the oven and set aside. In the meantime make the filing: add a drizzle of olive oil to a large frying pan on a medium heat. Once hot add in the chopped onion and celery. Cook for 5-7 minutes until the onion starts to caramelise. Add in the dried herbs and garlic, stir and cook for one more minute. Add in the beef mince, combine everything together and cook for 5 more minutes until the beef looks cooked through. Add in the tomato puree, fresh tomatoes and cook for 10 more minutes until the tomatoes have fully broken down. Add in Organised and season with salt and pepper. Stuff the peppers with the beef filling. Sprinkle each pepper with some chopped basil and cover them with the mozzarella slices. Place the peppers back in the oven for the final 15-18 minutes, until the mozzarella has fully melted and slightly crispy around the edges. Enjoy while hot and store any leftovers in the fridge for 2-3 days.

Beef Pho Soup

Beef pho isn’t just comfort in a bowl, it’s medicine for your gut. The slow-simmered bone broth is rich in glycine, proline, and glutamine: amino acids that repair the gut lining, reduce inflammation, and soothe digestion from the inside out. Tender beef, warming spices, and fresh herbs make this a deeply nourishing dish you’ll crave. We love to serve with a soft-boiled egg for extra nutrient density and plenty of chopped coriander. Plus, pho tastes even better the next day, making it perfect for meal prep. Serves 4 Ingredients 450–500g stewing beef, preferably on the bone, cut into large chunks 400ml bone broth A thumb size piece of ginger, peeled and chopped into small pieces 4 garlic cloves, peeled and chopped 1 cinnamon stick 1 star anise 1 white onion, peeled and chopped into small pieces 4 whole cloves 5–6 tenderstem broccoli or 4 pak choi chopped into half (lengthways) 4 spring onions, finely chopped A drizzle of olive oil for cooking Salt and pepper to tasteServe with: 1 soft boiled egg per person A generous sprinkle of chopped coriander Method Add drizzle of olive oil to a large pot. Once hot add in the beef chunks and brown them on each side for 1–2 minutes. You might need to do this in batches. Place the meat on a plate on the side. To the same pan add in the chopped onion and cook for 5–7 minutes until it starts to caramelise. Add in the garlic, cinnamon stick, cloves and stir everything together. Cook for 1 more minute until the garlic is fragrant then add the meat back into the pan. Cover everything with the bone broth plus 400ml of water. Turn the heat down to a low simmer, cover with a lid and cook for around 2 hours until the meat is really tender and just falls apart. If it doesn’t keep on cooking for another 30 minutes. Add in the tenderstem broccoli or pak choi and simmer for 5 more minutes before adding the chopped spring onions. Serve the Pho into bowls and serve with chopped coriander and 1 soft boiled egg cut in half. Store any leftovers in the fridge for 3–4 days.

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Blackberry Immunity Jam

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Organ Pesto (Nut-free)

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More than just a supplement

All-in-one, 100% grass-fed beef protein powder, enriched with collagen, colostrum and beef organs. Designed to replace multiple supplements using whole-food nutrition.

Inside organised

Beef Protein

Bovine Collagen

Bovine Colostrum

Bovine Organ Complex

(Liver, Heart, Kidney, Spleen, Lung)

Celtic Sea Salt

Raw Honey

Maple Syrup

Organic Dates

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NO SUGAR ADDED

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NO STEVIA OR ERYTHRITOL

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Rosemary Roasted Fig Yoghurt Bowl

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More than just a supplement